| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Korean |
Korean, Main dish, Poultry etc |
4 |
Servings |
INGREDIENTS
| 8 |
|
Chicken thighs |
| 1/4 |
c |
Soy sauce, sodium-reduced |
| 3 |
|
Garlic cloves, minced |
| 1/2 |
t |
Hot pepper flakes |
| 1/4 |
c |
Green onions, chopped |
INSTRUCTIONS
Trim off any fat and excess skin from chicken. In large skillet, heat
1 tb vegetable oil over medium-high heat; cook chicken, turning 4
times, for about 10 minutes or until browned. Drain off fat. Whisk
together soy sauce, 1/4 cup water, garlic and hot pepper flakes; pour
over chicken. Bring to boil; boil for 1 minute. Reduce heat to low;
cover and simmer, turning once, for about 15 minutes or until juices
run clear when chicken is pierced. Skim off fat. Sprinkle with green
onion. Serve with a pot of rice cooked with two diced carrots. Steam
snow, sugar snap or frozen green peas as well. Makes 4 servings for
$3.88CDN [Nov 94] Per Serving: about 320 calories, 32 g protein, 19 g
fat, 2 g carbohydrate Fast with Five is a collection of recipes that
require a maximum of five ingredients to make. Source: Canadian
Living magazine - Nov 94 Test Kitchen recipe [-=PAM=-] From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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